First let me state the facts. I am still mad at the weather for pulling a no-snow ten days while I was in Aspen, only to send in a batch of powder two days after I left. I will probably hold a grudge until next year when I will hopefully get to ski on snow rather than ice, stones and tree branches.
Well New Years Eve was a blast. Had dinner with family and friends--the same friends who make me come down the mountain panting as I try to keep up with their skiing--and after that, I went to a glamorous party with my dad and my sister. I ended the night around 2 a.m. (no thanks to the Aspen curfew) after a lot of dancing and posing for a fun photo-booth that was set up.
Now the food. I was only in charge of dessert, so I decided to make something simple but elegant. I chose coconut macaroons. These are from one of the Epicurious Blue Ribbon recipes, and they sure are worthy of a ribbon. Plus, they are not difficult to make and they are enough for a big party.
Macaroons (adapted from Epicurious)
- 1 stick unsalted butter, at room temperature
- 3/4 cups sugar
- 1/8 teaspoon salt
- 2 teaspoons
- 2 teaspoons finely grated orange peel
- 2 eggs
- 24 oz. sweetened flaked coconut
- 6 oz. semisweet chocolate
- Place rack in the middle of the oven and preheat to 325 F. Line 3 baking sheets with parchment paper.
- Beat butter until smooth. Add sugar and salt and beat until well blended. Add orange peel and beat until incorporated.
- Add eggs, one at a time, beating well after each addition. Mix in coconut.
- Drop tablespoonfuls of batter onto prepared baking sheets, 1 1/2 inches apart from each other. Bake macaroons for 25-30 minutes, until the bottoms are golden and some spots are browned. Cool completely.
- In a medium saucepan set over simmering water, melt chocolate. Drizzle chocolate on macaroons using a spatula. Chill macaroons on sheets until chocolate is hardened.